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Obtención de aceite comestible a partir de la semilla de maracuyá

Obtención de aceite comestible a partir de la semilla de maracuyá

Jefferson Sandoval. E / Jefferson SandovalE / José Luis Alvarado Sosa / Sandra Fajardo. M / Sandra FajardoM

90,88 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2018
Materia
Química
ISBN:
9786202431804
90,88 €
IVA incluido
Disponible

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En este libro se describen el proceso de obtención y caracterización del aceite comestible a partir de la semilla de maracuyá. Se analizó la humedad y el porcentaje de impurezas, para luego iniciar con los procesos de secado a temperaturas constantes, mientras que la extracción del aceite se la realizó por prensado con un rango de temperatura. Una vez obtenido el aceite crudo, es sometido a un proceso de refinación. Los procesos aplicados para esta operación fueron: desgomado, neutralización y decoloración. El aceite refinado se lo caracterizó de manera física química, que comprende los siguientes parámetros como es la densidad, humedad, contenido de yodo, índice de peróxido y acidez. Los análisis fueron comparados con parámetros establecidos en la norma NTE INEN 26:2012 para aceites de girasol.

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